French Crêpes

So many times we hear: ‘ This is the best crepe I have ever tasted. Well done’.  Often, some of the customers ordering their own crepe even ask: ‘hang on, how much did you pay this woman to come back and say that if front of us all?!’ And this answer to be: ‘nothing Sir, she genuinely came back to tell us how pleased she was…’

So we thought to ourselves: this must happen for a reason: our crepes must be better than others. And then only we started to realise: this is a TRUE fact. Our crepes taste…real. Why? Because we use good quality free range eggs (and lots of them). We also use lots of good -full fat- milk. Finally, we make sure that the right amount of fat is added to the batter to obtain crepes  that are as nice and moist as they should be. At last, we use a special ingredient that develop a lovely, sweet smell and tastes absolutely delicious. Can you guess what it is?

So from now on, take a look at what is being served all over the country: if the batter or the crepe appear to be too thick or ‘cardboardy’: this means that the proportion between solids and liquids is not respected. They may also be using few eggs only to minimise costs, as well as no form of fat whatsoever. If the crepe looks too yellow and pretty artificial: watch out for colorings and preservatives! In other words, there’s a good chance that the batter comes from a bag bought in next door’s cash and carry.

For more info, call us on 0845 475 7508 or email info@lacreperiedesophie.com